Canned beans are a college girls secret weapon to eating healthy. Okay, admittedly, sometimes they can be loaded with sodium and MSG, but as long as you rinse them thoroughly in a strainer, they are one of the healthiest cheap, quick foods out there. Chickpeas in particular are famous for being high in fiber and protein, two very necessary nutrients, as well as iron and phosphorus. They are well known for their use in hummus and falafel, but have a multitude of other uses that are just as delicious and easy.

Making burgers out of beans certainly isn’t new. However, I’m proud that these chickpea burgers have minimal ingredients for the college girl. Plus, once they are made and cooked, they can be kept in the fridge for a quick snack – cut in half and rolled up in a tortilla with some tzatziki sauce, cut in pieces and tossed over a salad. And, well, they’re delicious and vegetarian, so really, it’s a win-win situation.

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I’m not a vegetarian, but I have a vegetarian boyfriend (and an aversion to all things Thanksgiving). I’m going to his parents’ house for the holidays this year and, luckily, they’re tolerant of nontraditional main dishes, so we’re going to experiment a little.

The stereotypical veg main dish for Thanksgiving is, of course, Tofurky, but this has always seemed like one of the most disgusting foods on the planet to me. If you’re a vegetarian, the object is to refrain from eating meat, correct? So why exactly would you want to scarf down something that’s supposed to imitate the texture and taste of a plump, perfectly roasted turkey? I get that some vegetarians don’t mind the taste of meat and went veg for other reasons, but still. Tofurky will remain a bizarre mystery to me, and I’m fine enjoying a meal without it, thankyouverymuch.

So if you’re not going to bake up a delicious vat of Tofurky, then what?

Well, you have zillions of options. You could make a fancier-than-usual veg stir-fry featuring a killer marinade and sautéed pieces of tofu, textured soy protein, or nuts and legumes. Personally, though, I prefer the casserole route—this might be because I’m from the Midwest, but I just find casseroles so comforting and perfect for chilly weather. Ratatouille, vegetable lasagna, baked pasta with butternut squash, spanakopita, veggie gratin, and veggie chili are all excellent choices that I guarantee will make the meat-eaters at your table drool. Read More »